The selenium in portobello mushrooms operates in DNA repair in the body and also helps the body produce its own antioxidants. The iron and copper in portobello mushrooms aid in hemoglobin synthesis, which is needed for the transportation of oxygen through the blood. The high level of riboflavin in portobello mushrooms contributes to cellular energy production, and the pantothenic acid provided by these mushrooms aids adrenal gland function. Zinc, also found at high levels in portobello mushrooms, plays a role in immune function, wound healing and cell division. The consumption of niacin, found in high amounts in portobello mushrooms, has been linked to a reduced risk of Alzheimer's disease.

Ingredients:

3 Tbsp. olive oil
1/2 medium onion, sliced
2 medium portobello mushroom caps, sliced
1/2 Tsp. Tabasco's Chipotle Pepper Sauce
Sea salt and pepper, to taste
4 slices of Jewish rye bread
Horseradish sauce (recipe below)
1 roasted red pepper, sliced (jarred or prepared at home)

(As always, use organic content as much as possible for the healthiest recipe.)

Directions:

• Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the onions and cook for about 15 minutes, until lightly caramelized. Remove the onions from the pan and set aside.
• Add another tablespoon of oil to the pan. Add the mushrooms and cook over medium heat for about 3 minutes. Add a dash of liquid smoke and cook for 1 more minute. Season with salt and pepper and remove from the heat.
• Heat a panini press according to the manufacturer's instructions until hot, or heat a panini pan over moderate heat.
• Brush the slices of bread on 1 side with the remaining 1 tablespoon of oil and then lay, oiled side down, on a work surface. Divide the horseradish sauce among the 4 slices and top with the onions, mushrooms, and roasted red peppers. Put 2 of the slices together and then the other 2 together, making 2 sandwiches.
• Put the sandwiches on the press and close. Cook until browned, about 4 to 6 minutes. If using a panini pan, place the weight on top of the sandwiches and cook for 2 to 3 minutes on each side.

Makes 2 sandwiches

Horseradish Sauce

1/4 cup non-soy, non-canola mayonnaise (or Vegenaise to go all vegan, but beware the soy and/or canola)
1 Tbsp. prepared horseradish
1/2 tsp. lemon juice
Salt and pepper, to taste

• In a small bowl, whisk all the ingredients together until blended.

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